One Tray Italian Chicken Risoni Bake

• 680 g tomato basil pasta sauce, warmed through
• 3 cup chicken stock, heated up or made with boiling water
• 100 g spinach
• 1 zucchini, diced
• 1 cup green peas, frozen
• 1 tbsp balsamic vinegar
• 400 g risoni pasta
• 500 g chicken thigh fillets
• 75 g Greek feta, crumbled
• 0.25 cup fresh basil leaves